Chicago Style Pizza

Following on from that one time we had the best pizza ever in Japan, once we'd got home Wil was keen that I re-create this dish.

Thankfully some other wonderful people had spent hours trying and testing, working on a recipe that although involved, was not too challenging, just a little time consuming.  I based my pizza on the recipe over at Sally's Baking Addiction, although I cut it down - one of these babies is more than enough for two, especially if you try and balance it out with side salad!

It's a pizza pie!

The most important part is to read the recipe and method from start to finish before you get going. Yep, read the recipe and method from start. to. finish. It's something I'm guilty of forgetting to do and here it is most definitely crucial.  I have to admit although I did read this, I didn't read it from start. to. finish. and had a few hiccups along the way. 

pre-baking

However, even with those hiccups, after a few hours of planning and dough prep, sauce stirring with wine in hand, our delicious pizza pie was ready and it was well worth it. I topped ours with pepperoni, chorizo, mushrooms and green capsicum, and it was a good start, but I think I'd get a bit more inventive next time.  I also think that I may have skimped on the cheese a little - although it seems excessive and certainly looks it when you're assembling the pizza,  it ends up all melting away, dropping the level of the entire pie until you've got a sunken hot mess.  A delicious hot mess, but a sunken one. 

not pretty, but delicious

It didn't win any beauty pageants, but it would've won a popularity competition, I promise. Try this next time you feel like a little bit of a challenge, and a whole lot of cheese!

Chicago Style Pizza, from Sally's Baking Addiction

Pizza Base

1 2/3 cups all-purpose flour

1/4 cup yellow cornmeal

1 and 1/4 tsp salt

1/2 tbsp sugar

1 and 1/8 tsp yeast

2/3 cup slightly warm water

1/4 cup unsalted butter, divided(1/8 cupmelted, 1/8 cup softened)

olive oil for coating

Pizza Sauce

1 tbsp unsalted butter

1 small onion, grated (about 1/3 cup)

1/3 tsp salt

1 tsp dried oregano

1/2 tsp crushed red pepper flakes

2 garlic cloves, minced

1 can crushed tomatoes

1/8 teaspoon granulated sugar

Toppings

2 cup grated mozzarella cheese

1/4 cup grated parmesan cheese

Other toppings as desired: pepperoni, sliced mushrooms, sliced capsicum

For the pizza base

Mix the dry ingredients together and form a well in the centre. Add the melted butter and warm water and stir to combine. If using a KitchenAid, mix the dough until it pulls away from the walls of the bowl, and falls away from the dough hook. If mixing by hand, knead the dough until is has a slight elasticity and a finger pressed holds the indentation slightly.

Take a large bowl and coat the sides with a little olive oil. Roll the dough ball around so that it is lightly coated and then cover and leave in a warm place to rise 1-2 hours.

Remove the dough, gently punching down any air bubbles and form into a ball. On a lightly floured surface roll the dough out using a rolling pin, into a large rectangular shape. Spread the softened butter over the dough and roll up (kind of like a cinnamon roll). Allow to rise for a further hour in a cooler place, while you make the sauce.

For the sauce

Heat the butter in a small saucepan on medium heat, then add the grated onion, oregano and salt. When the onion has browned slightly add the garlic, sugar and tomatoes. Bring to a mild boil, then reduce the heat and allow to simmer until hearty and fragrant, about 30 minutes.

Preparing the pizza

Preheat the oven to 220. Grease a 22cm springform pan. Roll out the dough again into a large circle. Using the rolling pin, gently place the dough over the pan and then press into the pan, removing any excess dough over the edge of the pan. Brush the edges with a little oil to make them crisp and golden if you like.

Place the cheese into the pan first, then add whichever toppings you've chosen. Lastly, cover with the sauce and then sprinkle the parmesan cheese on top.

Bake the pizza for 25-30 minutes, until cooked through and the edges are crisp and golden.

Remove from the oven and carefully remove the sides and base of the pan. Using a large knife, slice into wedges like a pie.

Grab a whole roll of paper towels, tuck in and enjoy!